Mushroom & Spinach Omelet: Your High-Protein Morning Power-Up

👩‍🍳 Instructions

1. 1

   Prepare the filling: Heat olive oil in a non-stick pan over medium heat. Add sliced mushrooms and sauté for 5-7 minutes until browned and tender. Add minced garlic and cook for 1 minute until fragrant. Stir in fresh spinach until wilted, about 1-2 minutes. Remove filling from pan and set aside.
2. 2

   Whisk the eggs: In a medium bowl, crack eggs. Add milk, salt, and pepper. Whisk vigorously with a fork until yolks and whites are fully combined and slightly frothy.
3. 3

   Cook the omelet: Return the non-stick pan to medium-low heat. Add butter and let it melt until foaming. Pour the whisked egg mixture into the pan. Let it cook undisturbed for about 30 seconds until the edges begin to set.
4. 4

   Form and fill: Gently push cooked egg from the edges towards the center with a spatula, tilting the pan to allow uncooked egg to flow underneath. Repeat a few times until most of the egg is set but still slightly moist on top. If using, sprinkle cheese over one half of the omelet, then spoon the mushroom and spinach filling over the cheese.
5. 5

   Fold and serve: Gently slide the spatula under the unfilled half of the omelet and fold it over the filled half. Cook for another 30 seconds to 1 minute, until cheese is melted and eggs are cooked to desired doneness. Slide onto a plate and serve immediately.